Celeriac Remoulade

Remoulade is essentially the posh word for coleslaw. This slightly fancy version includes the delicate flavours of fennel, apple and celeriac and sits perfectly alongside my bacon frittata, roast pork, or even on its own with a bit of shredded chicken folded through.

It’s a great recipe base to have in your repertoire because you can vary what vegetables you put in depending on what’s in season and what you’ve got leftover in the fridge. The fennel I used in the pictured dish was just the long green tops sliced thinly, with the heart of the fennel going in a separate dish.